GRILLED VOLCANO PORK

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Grilled Volcano Pork image

This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.

Provided by Chef John

Time 8h20m

Yield 6

Number Of Ingredients 16

1 (2 1/2 pound) boneless pork loin roast, trimmed
ΒΌ cup thinly sliced lemongrass
1 (2 inch) piece fresh ginger, peeled and thinly sliced
3 medium (blank)s Peppers, fresno, raw
1 Pepper, serrano, raw
1 large shallot, sliced
3 cloves garlic, peeled
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 tablespoons brown sugar
2 medium limes, juiced
1 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons vegetable oil

Steps:

  • Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
  • Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
  • Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
  • Transfer to the refrigerate and marinate overnight, or up to 24 hours.
  • Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
  • Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g

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